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S ` ` , J O A Q U I N Environmental Health Department <br /> C0U "ATY <br /> Food Program Official Inspection Report <br /> Facility Name and Address: CHILIS GRILL& BAR#504, 5756 PACIFIC AVE, STOCKTON 95207 <br /> #35 Equipment/Utensils Approved and in Good Repair <br /> OBSERVATIONS:Door gaskets for the 2 door tall freezer at fry station and tall cooler at waitress station are falling off. <br /> Replace them by 2 weeks. <br /> CALCODE DESCRIPTION:All utensils and equipment shall be fully operative and in good repair. (114175).All utensils and equipment <br /> shall be approved,installed properly,and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, <br /> 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114177, 114180, 114182) <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:Floor underneath soda fountain not clean. Clean weekly or more often if needed. <br /> CALCODE DESCRIPTION: The walls/ceilings shall have durable,smooth,nonabsorbent,light-colored,and washable surfaces. All floor <br /> surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily <br /> cleanable.Approved base coving shall be provided in all areas,except customer service areas and where food is stored in original <br /> unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), <br /> 114266, 114268, 114268.1, 114271, 114272) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Courtney Rosenbusch Expiration Date: May 28,2025 <br /> Warewash Chlorine(Cl): 100 ppm Heat: °F Water/Hot Water Ware Sink Temp: 137°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 1370F <br /> F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 2 drawers--cooks line- 40.00°F corn--warmer--180.00°F <br /> 2 door cooler--prep area--41.00°F fry prep--right end--41.00°F <br /> 1 door--cooks line-right--36.00°F 3 door prep--prep area--39.00°F <br /> 1 door prep waitress-right end--41.00°F 2 drawer prep--cooks line--40.00°F <br /> 2 door prep cooks line--38.00°F Sm walk in cooler--41.00°F <br /> 4 drawer prep--left end-bottom--48.00°F 4 drawer prep--right end-bottom--47.00°F <br /> 1 door prep--waitress-left end--56.00°F queso--warmer--146.00°F <br /> 4 drawer prep--right end-top--37.00°F Lg walk in cooler--40.00°F <br /> 1 door--cooks line-left--41.00°F fry prep--left end--34.00°F <br /> 1 door cooler--bar-right--41.00°F 2 door delfield--waitress--41.00°F <br /> 4 drawer prep--left end-top--33.00°F 1 door cooler--bar-left--40.00°F <br /> rice--warmer--155.00°F soup--waitress--149.00°F <br /> gravy--warmer--163.00°F 4 door keg cooler--bar--43.00°F <br /> 3 door keg cooler--bar--41.00°F <br /> NOTES <br /> No comment entered. <br /> FA0002186 PRO160830 SCO01 07/20/2020 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 3 Food Program OIR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />